Dario
The intuition of combining EASTERN KNOWLEDGE
and LOCAL ingredients
Born in Friuli, Dario is an expert in fermentation. He lived in California where he studied Macrobiotic and the principles of fermentation, previously learnt from a Japanese expert that passed his knowledge onto him.
Back in Italy, he moved to Tuscany, where he is now using local ingredients such as chickpeas and lentils, to createinnovative products.
FERMENTEDFood
Cecyu - Chickpeas sauce
Rice Miso
Barley Miso
Lentyu - Lentils Sauce
Millet and Chickpeas Miso
Tuscan Miso
BARLEY, MILLET AND CHICKPEAS
Local ingredients for a unique Miso.
FERMENTED FOOD
LIVING AND ACTIVE FOOD
“master-key” that allows the body to absorb the active ingredients of food. It also creates favorable conditions for the well-being of the microbiota and intestinal flora.
I TOSCANI
Centennial traditions, quality and flavors that have remained intact, unchanged over generations.
SAPORE DI SOLE – I Toscani contain all the local delicacies and excellences of a region that prides itself over its culinary traditions, appreciated all over the world.
